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Fresh strawberries and whipped cream rolled into a light sponge cake makes an impressive dessert.
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5 from 6 votes

Strawberry Roll Cake

Fresh strawberries and whipped cream rolled into a light cake.
Prep Time20 mins
Cook Time10 mins
Chilling Time3 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: strawberry cake, strawberry roll cake, strawberry swiss roll cake, swiss roll cake recipe
Servings: 12 servings
Calories: 274kcal
Author: Kathy

Ingredients

Cake

  • 6 egg whites
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup cake flour
  • 1/4 cup powdered sugar for rolling cake

Filling

  • 3 cups fresh strawberries sliced
  • 2 Tablespoons sugar
  • 1/2 cup strawberry jam
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 2 Tablespoons powdered sugar

Topping

  • 1 cup heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • strawberries for garnish

Instructions

Cake

  • Preheat oven to 375 degrees.  Line a baking sheet pan (18" X 13") with parchment paper. Spray paper and sides lightly with a non-stick baking spray.
  • Place egg whites in a bowl. Mix with a mixer with a whisk attachment over high speed until light and foamy. With mixer running on a medium speed, slowly add 1/2 cup sugar. Return speed to high and continue mixing until stiff peaks are formed.  Carefully remove whites from mixing bowl and set aside.
  • In same mixing bowl, add egg yolks, 1/4 cup of sugar and vanilla. Mix with whisk attachment over high speed until pale yellow (3-4 minutes). 
  • Add 1/2 egg whites to batter. Gently fold in using a spatula.  Repeat with remaining egg whites.
  • Sprinkle 1/2 flour over egg mixture. Fold gently with a spatula until incorporated. Repeat with remaining flour. 
  • Place batter on prepared baking sheet pan. Spread evenly over baking sheet. 
  • Bake for 8-10 minutes until top is very lightly browned. 
  • Have a clean kitchen towel on counter. Sprinkle with powdered sugar.
  • When cake is removed from oven, gently loosen the sides of the cake from the pan with a knife. Quickly invert the entire baking sheet pan onto the towel.  Remove parchment paper.  Starting with the short end, carefully roll cake (with towel).  Set aside on a cooling rack until completely cooled. 

Filling

  • Slice strawberries into thin slices.  Sprinkle with sugar. Stir slightly and set aside.  
  • Whip cream until soft peaks are formed. Add sugar and vanilla. 
  • Gently unroll cake and remove towel.  Lay cake flat. (ends will stay slightly curled)
  • Heat strawberry jam in microwave for 20-30 seconds until warm and runny.  Spread jam on cake. Spread whipped cream over jam.
  • Drain any excess liquid off strawberries and place strawberries in an even layer on cake.  
  • Starting with a short end of cake, carefully roll cake. Place on a tray with seam side down. Wrap with plastic wrap and refrigerate for at least 2 hours or until completely chilled.

Topping

  • Whip remaining cream until soft peaks are formed. Add sugar and vanilla. 
  • Remove cake from refrigerator and remove plastic wrap.  Gently spread whipped cream over top and sides of cake. Place strawberries on top of cake in a decorative manner. 

Nutrition

Calories: 274kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 42mg | Potassium: 125mg | Fiber: 1g | Sugar: 29g | Vitamin A: 425IU | Vitamin C: 22.4mg | Calcium: 36mg | Iron: 0.6mg